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Wednesday, February 14, 2018

I combined a recipe I found online from Food and Wine Magazine with tips from a friend. I've been intimidated to make this soup, but it was simple and it is so delicious! This recipe is easy to make in large amounts as well, just do the blender portion in batches.

Ingredients:

4 cups chicken broth

3 eggs

4 T lemon juice

2 cup cooked and warm white rice

1 pound cooked chicken, shredded (use more or less chicken depending on the "heartiness" desired. chicken meat could be from a rotisserie, chicken breast or whatever you have)

Monday, February 12, 2018

1/4 cup course celtic sea salt or course sea salt (if you use regular salt, it may end up way to salty)

fresh lemon juice to cover (about 1/4-1/2 cup)

Directions:

Slice lemons (discard the ends or use for another purpose)

Layer the lemons in a mason jar (quart or half gallon size) add salt between each layer of lemons. Once the the lemons are layered, squeeze them down to create juice with a mallet, pounder or wooden spoon.

There should be a lot of juice from the lemons, but you may need about 1/4-1/2 cup extra lemon juice to cover the lemons completely. (You can use bottled lemon juice, but make sure it is 100% lemon juice with nothing added!)

I usually put a small 4 oz mason jar on top of my ferments to weight them down and keep everything covered in the salt brine.

Cover with a mason jar lid, screw it on and let it sit in room temperature for 2-4 weeks. Check it periodically. The lemons are ready when they taste tangy instead of salty.

Moroccan lemons are delicious with many dishes. Serving suggestions: Over Paella, Use to make a fresh relish with herbs and veggies, Over Curries or Moroccan dishes, With Chicken or Fish, Even delicious as a pizza topping